Comparative Microstructure of Red Meat, Poultry and Fish Muscle

Lampila, L. E.

doi:10.1111/j.1745-4573.1990.tb00369.x

Cited by 14 publications

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in mechanical resistance of the caudal part after cooking could be explained by the collagen thermo‐solubilization and gelatinization as observed in fish muscle (Sikorski et al. 1984; Lampila 1990). Accordingly, we can assume that higher collagen content could be present in the HY group, explaining both the higher mechanical resistance of the raw fillet in the caudal part and the lower resistance of the cooked flesh in the caudal and anterior part.…”

Section: Discussionmentioning

confidence: 94%

Flesh Quality in Large Rainbow Trout With High or Low Fillet Yield

Bugeon¹,

Lefèvre²,

Cardinal³

et al. 2010

Journal of Muscle Foods

View full text Add to dashboard Cite

Rainbow trout with different fillet yield [56 and 65% for low (LY) and high yield (HY), respectively] were examined for muscle organization and flesh quality (instrumental and sensorial evaluations). Both groups had similar body weight (3.6 kg in mean), but the HY group had a higher carcass yield (+15%). Higher total muscle area in the HY group (+20%) was associated with a higher number of muscle fibers (+22%). Flesh of the HY group presented a higher area of myosepta (+10%), fat content (+10%) and luminosity (+6%). Raw fillet mechanical resistance was higher for the HY group; an opposite result was obtained for cooked flesh. Sensorial evaluation of cooked flesh revealed no important differences between groups. Smoked fillet from the HY group presented higher area of white stria and lower flesh color intensity. To conclude, higher muscle mass content had no negative consequences on flesh quality in rainbow trout. PRACTICAL APPLICATIONSFarmed rainbow trout presents great variability in fillet yield, and low fillet yield is considered as an unexpected carcass quality trait, as it leads to 5 Corresponding 702 financial loss and higher volume of off-products, difficult to valorize. Therefore, the improvement of fillet yield appears as an interesting criterion for genetic selection, but only if increasing fillet yield does not result in a lowerquality product. This study provides useful information on the characteristics of the flesh of rainbow trout with different fillet yield. The results reported in this article show to fish farmers and processors that improving fillet yield has no negative impact on raw and processed flesh quality. From an academic point of view, this work provides additional knowledge in the area of the determinism of flesh quality in farmed fish. QUALITY IN LARGE RAINBOW TROUT 714 J. BUGEON ET AL. FILLET YIELD AND FLESH

show abstract

Section: Discussionmentioning

confidence: 94%

Flesh Quality in Large Rainbow Trout With High or Low Fillet Yield

Bugeon¹,

Lefèvre²,

Cardinal³

et al. 2010

Journal of Muscle Foods

View full text Add to dashboard Cite

show abstract

“…Typically, meat from terrestrial animals exhibits a tougher texture than that deriving from fish, and this has been largely attributed to the higher collagen content of the former (Lampila, 1990;Hall and Ahmad, 1997). The role of collagen in the development of texture of meat deriving from terrestrial animals and aquatic organisms, as well as after their subsequent cooking or freezing, is of paramount technological importance.…”

Section: Muscle Proteinsmentioning

confidence: 99%

Proteins as texture modifiers

Ritzoulis¹,

Karayannakidis²

2015

Modifying Food Texture

View full text Add to dashboard Cite

“…In fishes, red muscle predominantly grows by hyperplasia (increase in fiber number), whereas white muscle undergoes hyperplasia in early postlarval stages followed by hypertrophy (increase in fiber size). The muscle fibers increase in size by increasing in both length and diameter (Lampilla,1990; Kiessling et al,1991; Johnston et al,2011). Black sea bass undergo an extreme increase in body mass during postmetamorphic growth, where white muscle fiber diameter is positively correlated with body mass, leading to very large fibers in adults (Nyack et al,2007; Priester et al,2011).…”

Section: Introductionmentioning

confidence: 99%

Ring bands in fish skeletal muscle: Reorienting the myofibrils and microtubule cytoskeleton within a single cell

Priester

Braude

Morton

et al. 2012

Journal of Morphology

View full text Add to dashboard Cite

Skeletal muscle cells (fibers) contract by shortening their parallel subunits, the myofibrils. Here we show a novel pattern of myofibril orientation in white muscle fibers of large black sea bass, Centropristis striata. Up to 48% of the white fibers in fish >1168 g had peripheral myofibrils undergoing an ∼90(o) shift in orientation. The resultant ring band wrapped the middle of the muscle fibers and was easily detected with polarized light microscopy. Transmission electron microscopy showed that the reoriented myofibrils shared the cytoplasm with the central longitudinal myofibrils. A microtubule network seen throughout the fibers surrounded nuclei but was mostly parallel to the long-axis of the myofibrils. In the ring band portion of the fibers the microtubule cytoskeleton also shifted orientation. Sarcolemmal staining with anti-synapsin was the same in fibers with or without ring bands, suggesting that fibers with ring bands have normal innervation and contractile function. The ring bands appear to be related to body-mass or age, not fiber size, and also vary along the body, being more frequent at the midpoint of the anteroposterior axis. Similar structures have been reported in different taxa and appear to be associated with hypercontraction of fibers not attached to a rigid structure (bone) or with fibers with unusually weak links between the sarcolemma and cytoskeleton, as in muscular dystrophy. Fish muscle fibers are attached to myosepta, which are flexible and may allow for fibers to hypercontract and thus form ring bands. The consequences of such a ring band pattern might be to restrict the further expansion of the sarcolemma and protect it from further mechanical stress.

show abstract

Comparative Microstructure of Red Meat, Poultry and Fish Muscle

Abstract: Since muscle food researchers tend to focus on disciplines such as red meats, poultry or fish; there is little shared information across commodity lines. Comparisons among these three groups of muscle foods are discussed.

Cited by 14 publications

References 40 publications

Flesh Quality in Large Rainbow Trout With High or Low Fillet Yield

Flesh Quality in Large Rainbow Trout With High or Low Fillet Yield

Proteins as texture modifiers

Ring bands in fish skeletal muscle: Reorienting the myofibrils and microtubule cytoskeleton within a single cell

Contact Info

Product

Resources

About